1. Heat heavy sauce pan over medium-high heat, add onion, cover tightly, reduce heat to medium and cook for 5 minutes before lifting lid to stir. The onion will release liquid as it cooks, and it’s ok if it sticks a little bit, but if it begins to burn add water, 1 tbsp at a time and stir to deglaze. Continue cooking, stirring only occasionally, until onion browns. Alternately, if you’re short on time feel free to proceed to the next steps once onion is soft but not yet browned. The soup will be lighter in color but still taste delish!

2. While the onion cooks combine flour and remaining dry ingredients and set aside. In another bowl or measuring cup combine wet ingredients and set aside.